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Peanut Butter Kisses

Peanut Butter Kisses

Peanut butter, eggs, brown sugar, vanilla, a touch of coconut oil...and that's it. So simple and so delicious.

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In an effort to create gluten free peanut butter cookies, I messed with my standard recipe, removing the flour. I'll be honest, I had no idea how these cookies would turn out. Peanut butter cookies are my absolute favorite (peanut butter anything, really), so messing with a recipe to go gluten free was worrisome. But, to my most pleasant surprise, something miraculous occurred. Removing the flour only heightened the peanut butter flavor. It's a dream come true.

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Given peanut butter's natural fat content, I took my changes further and removed the butter as well. Another glorious surprise. These cookies are rich, chewy, and buttery without a touch of butter. Basically, peanut butter is magical and needs no stage help. 

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These peanut butter cookies are gluten free, butter free, and flourless. When you taste them you would never know. Trust me, I'm a hard one to please. I'm typically not a fan of healthy adjustments; I'd rather not eat the cookie. But these are not a compromise. I served these babies to a group of friends and no one was the wiser. 

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The trick is finding a thick consistency peanut butter. The batter needs to hold its shape so if your peanut butter is too oily it'll cause a problem. I used Jif Natural Crunchy and it worked perfectly. 

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The brown sugar sweetens the cookie while the egg binds it together. The coconut oil adds a hint of richness and a wonderful chewy texture. To create a crisp texture on the outside, I rolled the cookies into granulated sugar before baking. Rolling in sugar also helps in handling the sticky batter. 

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The only thing I love more than peanut butter is peanut butter and chocolate. Is there a better combination? Nope. To bring these cookies over the top I revisited my favorite childhood treat, peanut butter kisses. Hershey's Dark Chocolate Kisses are gluten free! When you take the cookies out of the oven, let them sit for a minute or two, then firmly press an unwrapped Hershey's Dark Chocolate Kiss in the center. The kiss will hold its shape, melting just enough on the bottom.

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Peanut Butter Kisses

*Makes 18 cookies

  • 3/4 cup light or dark brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • pinch of sea salt
  • 1 egg, at room temperature
  • 1 tablespoon coconut oil, melted
  • 1 cup crunchy peanut butter (I recommend Jif Natural Crunchy)
  • 1/2 cup granulated sugar (for rolling)
  • About 2 dozen Hershey’s Dark Chocolate Kisses, unwrapped (they’re gluten-free)
  1. Preheat your oven to 350° F. Line two cookie sheets with parchment paper.
  2. Mix the brown sugar, salt, and vanilla till combined. 
  3. Add the egg and coconut oil, mix till well combined. 
  4. With a wooden spoon, stir in the peanut butter.
  5. Chill the dough for 1 hour.
  6. Using a 1 1/4” cookie scoop or small spoon, drop the batter into the granulated sugar, covering completely. Roll into a ball. Place the cookies onto prepared cookie sheets, spacing them a couple inches apart. 
  7. Bake on center rack for about 10 minutes, or until golden brown on the edges.
  8. Allow the cookies to cool for 2 minutes and then take a Hershey’s Dark Chocolate Kiss and press it firmly into the center of the cookie. Allow to cool for 5 minutes more, then transfer to a rack to cool completely.
  9. Store in an air-tight container for 3 days or freeze for 1 month.

Note: Because there is no flour, the cookie batter will seem very soft and runny, but they will turn out. You want to use a peanut butter with a dense texture to help hold the dough together. Jif Natural Crunchy is recommended. If you don't want to add the Hershey Kiss, simply use a fork to create the classic peanut butter cookie criss cross pattern before baking. 


Stonewall Kitchen, LLC
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